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The Magical Slow Cooker » Recipes » Dinner » Slow Cooker Hot Roast Beef Sandwiches

Slow Cooker Hot Roast Beef Sandwiches

by Sarah Olson on June 10, 2019 | Updated December 2, 2022 63 Comments

213177 shares
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Collage of hot roast beef sandwiches with text of what ingredients are needed.
collage of photos of roast beef sandwiches with text overlay that says: Slow Cooker Hot Roast Beef Sandwiches

My favorite diner food Hot Roast Beef Sandwiches made at home easily in the slow cooker. {Gravy made at the same time!}

This is the type of meal you would see on the menu at a local diner. In fact, I would order these Hot Roast Beef Sandwiches at Marie Callender’s when I worked there years ago.

shredded beef on bread with mashed potatoes and green beans

Marie Callender’s would often run these as a lunch special. This meal is heaven on a plate; bread is placed down, then beef and gravy piled on, and always served with mashed potatoes. 

I believe that sourdough bread is preferred for this meal, but I LOVE Grandma Sycamore’s Homemade bread. I buy it at Fred Meyer, and the bread tastes homemade. You can find it near the Wonder bread.

2 packets of gravy, salt and pepper, and roast in front of the slow cooker.

How to make Hot Roast Beef Sandwiches:

This hot roast beef sandwich recipe is an easy dump and go recipe. No browning required, though if you have time and would like to brown the meat, go for it.

You will need these ingredients:

  • Bottom round beef roast
  • Salt and pepper
  • Onion powder
  • Brown gravy packets
  • Water

I use a bottom round beef roast for this recipe, that is my go-to cut of meat lately. It shreds up nice, and has way less fat to pick out before serving as a chuck roast does.

raw roast ina slow cooker with gravy mixture in a bowl on the side.

Directions:

  • Add the roast to the slow cooker, sprinkle salt, pepper and onion powder on all sides.
  • In a small bowl whisk together the water and gravy packets, pour over the roast.
  • Cover and cook on low for 8-10 hours, do not open the lid during the cooking time to ensure a tender roast.
  • Remove beef from slow cooker and shred with 2 forks.
  • Remove the grease from the gravy. Do this by placing paper towels over the grease. Discard.
close up of hot roast beef open-faced sandwich

How to serve:

  • Add shredded meat over white bread or sourdough bread
  • Mashed potatoes
  • Ladle over gravy over everything
  • Corn, green beans or green salad on the side
shredded beef and gravy over white bread on a plate.

Slow Cooker Hot Roast Beef Sandwiches

5 from 77 votes
Shredded meat and gravy both made in the slow cooker. Serve over bread with mashed potatoes.
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Course: Main Course
Cuisine: American
Prep Time: 14 minutes
Cook Time: 8 hours
Total Time: 8 hours 14 minutes
Servings: 4
Calories: 481kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker – 4 quart or larger

Ingredients:

  • 3-4 lb. bottom round beef roast chuck will work fine too
  • salt
  • pepper
  • onion powder
  • 1.74 oz. brown gravy mix packets (two .87 oz. packets)
  • 1 1/2 cups water
  • Serving Suggestions
  • white or sourdough bread
  • mashed potatoes
US Customary – Metric

Instructions:

  • Place the roast into a 4-quart or larger slow cooker.
  • Sprinkle a small amount of salt, pepper and onion powder on to the beef.
  • In a small bowl whisk together the gravy packets and water until smooth. Pour that mixture over the roast.
  • Cover and cook on LOW for 8-10 hours.
  • When the cooking time is done, remove the roast and place on to a plate, shred meat, discard any fat. Cover with foil to keep warm.
  • De-grease the gravy in the slow cooker, I either do this by ladling off the grease with a spoon, or I take a paper towel and lay on top of the grease and pull off, the grease will come off on the paper towel, and the gravy will stay in the slow cooker.
  • Serve the shredded beef and gravy over bread and with mashed potatoes.
  • Enjoy!
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Recipe Notes:

Nutritional values are approximate, if you require a special diet please use your own calculations. The Values below are for 1/4 of the recipe.

Nutrition Information:

Calories: 481kcal | Carbohydrates: 1g | Protein: 76g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 212mg | Sodium: 252mg | Potassium: 1160mg | Sugar: 1g | Calcium: 67mg | Iron: 7mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

See my Chicken Version of this recipe here: Slow Cooker Chicken and Gravy

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    213177 shares
    • 187948

    Filed Under: Beef, Dinner, Sandwiches

    Comments

    1. Ric says

      September 23, 2022 at 9:39 pm

      Can I cook this recipe on high for a quicker cook time?

      Reply
      • Sarah Olson says

        September 23, 2022 at 9:55 pm

        Yes, I would do 5 hours on low.

        Reply
    2. Jen Nolan says

      August 30, 2022 at 6:04 pm

      5 stars
      Hubby and I love this recipe! Super easy, delicious & excellent for leftovers! Thank you for sharing!

      Reply
    3. Jake says

      May 12, 2022 at 12:03 pm

      Any suggestions on how to do this in a instant pot?
      Thanks!

      Reply
    4. Dianne Carr says

      April 21, 2022 at 3:34 am

      Can you use a rump roast?

      Reply
      • Sarah Olson says

        April 21, 2022 at 8:36 am

        Yes, rump roast will work well.

        Reply
    5. Lori says

      January 4, 2022 at 6:35 pm

      5 stars
      Made this for Christmas. Big hit with kids and grownups.

      Reply
      • ARLENE says

        December 14, 2022 at 8:26 am

        How big of a roast did you use .I have about 12 people to feed.

        Reply
    6. ron says

      November 19, 2021 at 3:33 pm

      5 stars
      made today absoulutly love this receipe really good meal

      Reply
    7. L. Haney says

      August 26, 2021 at 6:39 am

      5 stars
      This looks so good. I suppose I could do this stove top as well, correct?

      Reply
      • Sarah Olson says

        August 26, 2021 at 1:16 pm

        It may be more tricky on the stove top. You could put it in a heavy pot with an oven safe lid and do it in the oven.

        Reply
        • Suzie says

          December 22, 2021 at 4:26 pm

          My Mom always made this either in the oven or on the stove stop. She preferred the oven, cooked faster and even. She would add water or beef broth, her words were “keep it short” which meant just enough liquid to go half way up the roast (don’t submerge). Keep an eye on the liquid to maintain that level throughout the cooking process. I would add the gravy packets to the liquid after cooking.

      • Anonymous says

        April 7, 2022 at 7:07 pm

        You could start off browning the meat on the stove, then take your roast out add onions with a little red wine.. mmm simmer and scrape the bottom before you add everything back in and shove her in the oven!

        Reply
    8. Stephens Thorguson says

      June 28, 2021 at 5:17 am

      Add one can of beer

      Reply
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